Ingredients: |
Ingredients: 3/4 c. Butter, softened
1 1/2 c. Milk
1/2 c. Sugar
1 1/2 tsp. Salt
2 pkg. Dry Fast Acting Yeast
2 Whole Eggs
2 Egg Yolks
3 c. Flour
1/2 c. Raisins
1/2 c. Citron, finely chopped
1/4 c. Red Candied Cherries, chopped
1/4 c. Green Candied Cherries, chopped
24 Pecan halves
About 2-3 c. More Flour
1 Stick Melted Butter
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Directions: |
Directions:Mix by hand - DO NOT use an electric mixer
Scald milk, pour 1 1/4 cup over butter and stir to melt. Add sugar and salt to melted butter and milk, mix well. In a small bowl, mix remaining 1/4 cup lukewarm milk with yeast. Add to butter mixture. Stir in whole eggs and egg yolks. Add 3 cups of flour and beat well with a heavy mixing spoon. Cover with a clean dish towel and let rise in the bowl until double in bulk. After it has risen, punch down and add raisins, citron, cherries and enough flour (about 2-3 cups more) until dough pulls away from the sides of the bowl and is no longer sticky. Lightly grease the bottom and sides of a large mixing bowl. Place the dough in the bowl, cover and rise again until double in bulk. After it has risen again, divide dough into quarters or thirds depending on your desired size of each loaf. Roll each piece on a floured canvas into an oval shape. Brush with melted butter. Fold over lengthwise. Place on a greased cookie sheet. Brush top with melted butter. Cover and let rise until double in bulk. Bake at 350º for 25-30 minutes. While warm, frost with Powder Sugar Frosting on page 208. Decorate with red and green candied cherry slices and pecan halves. |
This recipe for Old Fashioned Christmas Stollen is from